I love this recipe for Chicken BLT Taco Salad that I posted last summer thanks to Stretching Your Budget. Now to add this recipe to the The Easy Way to Shape, Bake & Create Crispy, Delicious Tortilla Bowls! Buy One, Get One FREE at $10.00 + S&H.
Plus, as a special gift, they will also include the Cut ‘n Cup Slicer – 100% FREE! I would love to be able to have our own tortilla bowls since we have tacos at least once a week, this would give is something new to add instead of the same old taco shells!!!
1/2 cup Old El Paso® Thick ‘n Chunky Salsa
1/2 cup French dressing
8 slices bacon, cut into 1/2-inch pieces
4 boneless skinless chicken breasts, cut crosswise into 1/2-inch slices
6 cups torn romaine or iceberg lettuce
1 medium yellow bell pepper, coarsely chopped
2 large tomatoes, coarsely chopped
1 medium avocado, peeled, pitted and cut into thin wedges
1 1/2 cups shredded Colby-Monterrey-Jack cheese blend
1/4 cup sour cream, if desired
1 cup small triangular tortilla chips
- In medium bowl, mix dressing ingredients until well blended.
- In 12-inch nonstick skillet, cook bacon over medium heat until crisp. Drain on paper towel; reserve 1 tablespoon drippings in skillet. Add chicken to skillet; cook and stir over medium heat 4 to 6 minutes or until browned and no longer pink in center. Cool slightly. Refrigerate 30 minutes or until chilled.
- In deep 3-quart salad bowl, layer lettuce, chicken, bacon, bell pepper and tomatoes. Top with dressing. Serve immediately or refrigerate up to 24 hours.
- Just before serving, top with cheese, avocado, sour cream and tortilla chips.
The Easy Way to Shape, Bake & Create Crispy, Delicious Tortilla Bowls! Buy One, Get One FREE at $10.00 + S&H. Plus, as a special gift, they will also include the Cut ‘n Cup Slicer – 100% FREE!
Recipe and image courtesy of BettyCrocker.com.
Thanks Stretching Your Budget!